Bacardi Rum Cake

 Mary Ann found this recipe years ago.  Not sure what the source was.  But, this cake is a real winner.  Enjoy

Ingredients

• 1 Cup chopped Pecans or Walnuts.
• 1 18-½ oz. Package of Yellow Cake Mix
• 1 3-¾ oz Package of Jell-O Vanila
• If you are using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs rather than 4, and ⅓ Cup oil instead of ½ Cup.
• 4 Eggs
• ½ Cup Cold Water
• Wesson Oil
• ½ Cup Bacardi Dark Rum (80 proof)
• Glaze
• ¼ Pound Butter
• ¼ Cup water
• 1 Cup Granulated Sugar
• ½ Cup Bacardi Dark Rum (80 proof) 

Procedure

• Cake
1. Preheat oven to 325 degrees F
2. Grease and flower 10 inch or 12-cup Bundt pan
3. Springle nuts over bottom of pan
4. Mix all cake ingredients together
5. Pour batter over nuts
6. Bake for 1 hour
7. Cool
8. Invert on serving plate
9. Prick top
10. Spoon and brush glaze evenly over top and sides
11. Allow cake to absorb glaze
12. Repeat until all of the glaze is used up

• Glaze
1. Melt butter in sauce pan
2. Stir in water and sugar
3. Boil for 5 minutes, stirring constantly
4. Remove from heat
5. Stir in Rum

• Optional 
1. Decorate border with sugar frosting or whipping cream